Christmas Appetizer: seafood quintet

At Juani’s kitchen they don’t do things by halves when it comes to Christmas Appetizer, so while she’s at it, Juana has prepared a variety of delicious appetizers with the best of the sea. A delicious seafood quintet that will guarantee your success.


  • Canapé bread
  • For the ventresca tuna canapés:
    • Cream cheese
    • Sardines
    • Tomato
    • Chives
    • Assorted lettuce
    • White Tuna ventresca fillets
    • Olive oil
    • Balsamic vinegar of Modena
  • For the marinated anchovy canapés
  • For the anchovy canapés
  • For the mussel canapés
  • For the sardine canapés


Ventresca canapés

  1. Make a paté in a bowl, thoroughly mixing the cream cheese with the crushed sardines. Set aside.
  2. In another bowl we grate the tomato and mix it with chopped chives and oil.
  3. Spread the paté on the slices of bread and on top of that a thin layer of the mixture from the second bowl.
  4. Add on some lettuce and some white tuna ventresca fillets.
  5. Finish off with a few drops of balsamic vinegar of Modena.

Marinated anchovy canapés

  1. Make a sauce in a bowl, mixing the mayonnaise, the mustard and the chives (the latter chopped finely).
  2. Spread the sauce on the slices of bread and on top add some lucerne sprouts.
  3. Top off each canapé with one or two marinated anchovies.

Cantabrian anchovy canapés

  1. In bowl prepare an apple mash with a bit of orange juice. Set aside.
  2. Spread the guacamole on the slices of bread.
  3. Cover with thin strips of avocado.
  4. Add some apple mash, a small section of orange and one or two anchovies depending on the size of the canapé.
  5. Finish off with a few drops of Worcestershire sauce.

Mussel canapés

  1. Peel the onions and fry them on low heat and in abundant oil with a pinch of sugar so it caramelises.
  2. When the onion is nice and sweet, place it in a sieve with absorbent paper to remove the excess oil.
  3. Separate the egg yolks and whites, set aside the yolks and fry the whites individually.
  4. Assemble the canapé with onion on top of the bread and the fried white over that. Crown with a mussel as if it were a yolk.

Sardine canapés

  1. Make a sauce in a bowl by mixing the cream cheese with the mussels in brine, finely chopped.
  2. Separate the whites from the yolks, fry the yolks individually (we can use the ones we set aside from the mussel canapés) and set aside the whites, ( we can use them for the mussel canapés).
  3. Spread the sauce on the slices of bread and on top place a slice of cucumber, an egg yolk, a sardine and some pomegranate grains.


Spectacular! Thanks, Juana!

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